Peach Jello Refreshing Summer Jelly Dessert Food

PEACH JELLO (REFRESHING SUMMER JELLY DESSERT)

Steps:

• Cut the peach into bite-size pieces and add the lemon juice, honey and the white wine. Gently toss to coat and marinate the peach in the syrup.
• Look at this beautiful peach! This looks too good to eat but we'll make it into a puree. Peel the peach with a knife. We recommend using soft ripe peaches to give the jello a smooth texture.
• Slice off the flesh into a bowl. It is very juicy and the soft cutting sound is so pleasant.
• Add the sugar and the lemon juice.
• With a hand blender, puree the peach. The sweetness of peaches varies so you should adjust the amount of sugar accordingly.
• Pour the marinade into the puree.
• Place the marinated peach slices into cups.
• Heat the water to about 80°C (176°F) and measure it out in a cup. Add the gelatin powder and dissolve it completely.
• Add the gelatin to the puree and mix to combine.
• Float the bowl on ice water and chill the puree to help it firm up quickly and evenly.
• Pour the puree into the cups and place them in the fridge for about 2 to 3 hours.
• Now, the peach jello has firmed up. Garnish with the mint leaves.

EASY PEACH JELLO JAM

Steps:

• Mix fruit and sugar in large pan.
• Bring to a boil and boil 3 minutes.
• Add Jello.
• Freeze in freezer containers.

PEACHY GOOD JELLO DESSERT

Steps:

• Combine graham cracker crumbs, sugar and butter and press into a 9x13 baking dish.
• Beat together cream cheese and sugar until smooth and gradually add milk.
• Fold in Cool Whip and spread over crust.
• Cut peach slices in half lengthwise and arrange over the top.
• In separate bowl, combine jello with boiling water, then stir in cold water.
• Refrigerate for 1 1/2 hours or until slightly thickened.
• Gently spoon jello mixture over peaches and refrigerate until set.

FRESH PEACH DESSERT

Steps:

• In a medium sauce pan, combine dry pudding mix, jello powder and water.
• Stir and heat to a boil. Let it boil for one minute.
• Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour.
• Peel and cut up peaches (or fruit of choice) and set aside.
• Remove cooled Jello from the fridge and fold in the cool whip topping. Next fold in fresh fruit. Place back in fridge.
• Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients.
• Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly.
• Remove Jello mixture and pour into the crust. Place back in fridge to continue firming up, about another hour.
• Serve with whipped topping.

PEACH JELLY

Steps:

• Combine juice and pectin in a large saucepot.
• Bring to a boil.
• Stir in sugar and return to a rolling boil.
• Boil hard 3 minutes, stirring constantly.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot jelly into hot, sterile jars; 1/4" head.
• Process 5 minutes in boiling water canner.
• About 8 half pints.